Chewy Chai Cookies (Vegan)
Delicious chewy chai cookies made vegan. These soft cookies are made with simple ingredients in less than 30 minutes. Take them to the next level with a sweet eggnog glaze.
Servings 12
Ingredients
- 1 tablespoon ground flax seeds
- 2 tablespoons water, room temperature
- 3/4 cup (165g) vegan butter (see notes)
- 3/4 cup (155g) granulated sugar
- 1/4 cup (40g) brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cup (280g) all-purpose white flour, spoon and leveled
- 2 teaspoons chai spice tea (loose leaf tea or about the content of 2 tea bags)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Sprinkle of ground cinnamon (optional for topping)
Icing
- 3/4 cup powdered sugar
- 1 tablespoon vegan eggnog or plant-based milk of choice, or more if needed
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- Add the ground flax seeds and water in a small bowl. Set aside and let thicken.
- In a medium bowl, cream the vegan butter, granulated sugar and brown sugar together. Add the vanilla and flax egg and mix until combined.
- In another medium bowl, add the flour, chai spice tea, baking soda and salt. Stir to combine.
- Transfer the dry mixture to the wet mixture and stir until just combined. Avoid overmixing.
- Form 12 cookie dough balls and place them on the prepared baking sheet, keeping some distance. You might need to work in two batches. Bake for 11 minutes at 350°F. Let them cool completely on the baking sheet.
- Meanwhile, prepare the glaze: In a medium bowl, whisk together all the ingredients.
- Once cooled completely, top the cookies with the glaze and a small sprinkle of ground cinnamon. Enjoy!
Notes
Store in an airtight container on the counter or in the fridge for up to 4-5 days. You can also keep them in the freezer for longer.
This recipe was tested with soft tub vegan Becel margarine. This is a soft margarine and it's salted. I can't guarantee the same results with hard block vegan butter or margarine. Also note that I'm using the butter straight from the fridge as it's already soft. You don't need to let it come to room temperature.
I can't guarantee the same results with any other flours. You can try a 1:1 gluten-free flour mix for a gluten-free option, but I can't guarantee it will be the same.
Make sure to spoon and level the flour or measure it in weight. Avoid scooping the flour directly with the measuring cup or you will end up using too much flour.
For lightly spiced cookies, feel free to add less tea. If you prefer, you can use a chai spice mix to taste instead of tea.